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Gluten Free Baklava or Saragli

Yields20 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

We can’t have Christmas without baklava or “saragli”. Easy gluten-free recipe for these classic Greek Christmas desserts!

 2 packages of Schär's Millefoglie Gluten Free Puff Pastry
 125 g cow's or goat's butter, melted
 200 g walnuts / almonds / pistachios
 2 tbsp gluten free breadcrumbs Schär’s Paniermehl - Breadcrumbs
 ½ tsp ground cinnamon
 ¼ tsp ground cloves
για το σιρόπι:
 200 ml water
 300 g sugar
 2 tbsp honey
 3 sticks cloves
 1 stick cinnamon
 ½ small lemon, the juice and the peel cut into ribbon
 orange peel cut into ribbon
1

We start by making our syrup at first to let it cool. In a saucepan over high heat, put sugar, water, honey, cinnamon stick, cloves and lemon and orange peels. Once it comes to a boil and the sugar melts and the mixture becomes transparent, pour the lemon juice, let it boil for 1-2 more minutes, then remove it from the heat and let it cool.

2

Coarsely chop the walnuts, almonds and pistachios in a food processor. We can use only walnuts but we can also add almonds and pistachios.

3

Pour the ground nuts into a bowl. Add the breadcrumbs, cinnamon, cloves and mix them with a spoon.

4

Butter a 20X25cm/8”X9” inches baking pan.

5

Cut each sheet of puff pastry into 4, and make each phyllo sheet bigger by rolling it between parchment paper. Approximately the size of our baking tray. Don't mind if it breaks or makes holes.

6

With the help of parchment paper, transfer it to our baking pan.

7

Brush the phyllo sheet with butter and sprinkle on top with some filling from the mixture with our walnuts.

8

Repeat this process for the 7 sheets of puff pastry.

9

Laying the last phyllo sheet and buttering it well. With a sharp knife we score/cut the baklava in pieces. Pour over the baklava the remaining melted warm butter. For greater convenience or in order not to lose its shape, we can put the raw baklava in the refrigerator for a while so that the butter freezes. Something that I did not do it this time and you will realize the spoiled appearance that the top sheet has.

10

Bake our baklava in preheated oven at 200°C/400°F for about 25 minutes until golden brown.

11

Pour the syrup little by little on the hot baklava. Don't be afraid if the syrup foams on the hot baklava, it usually does it and soaks up the liquid immediately.

12

Let it cool well and absorb all the syrup. It is better to leave it all night, about 10 hours

για το σαραγλί
13

First make the syrup and the walnuts mixture as I wrοte above. (steps 1-2-3)

14

Cut each puff pastry in half, creating 4 phyllo sheets.

15

Make each phyllo sheet wider (to be quite square shape) by rolling it between parchment paper.

16

Brush it with butter.

17

Sprinkle it with the walnut mixture.

18

With the help of parchment paper, roll it up without tightening it.

19

To be precise, if we lift the parchment paper from one side, the sheet starts to roll and wraps itself.

20

Cut it lengthwise to approx. thickness of 3-4 cm/ 1” inch and place them upright in at baking pan.

21

Repeat this process for all phyllo sheets of puff pastry.

22

Pour over it all the remaining melted warm butter.

23

Follow the same baking and syruping process as above. (steps 10-11-12)

Nutrition Facts

Servings 0